In a small bowl, combine warm water (about 105–115°F / slightly warm) with sugar and yeast. Stir and let sit 5 minutes until foamy. In a mixing bowl, whisk flour and salt. Add yeast mixture and olive oil to the flour and mix until a soft dough forms.

Turn dough onto a lightly floured surface and knead 2–3 minutes until smooth. If too sticky, add up to 1 tablespoon more flour. Shape into a small ball.

Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a baking sheet or pizza peel with cornmeal or flour.

Roll or press the dough into a 7–8 inch round about 1/4 inch thick. Transfer to the prepared sheet or peel.

Spread the tomato pizza sauce evenly over the dough, leaving a small border for the crust (about 1/2 inch). Sprinkle shredded mozzarella over the sauce. For pepperoni pizza, arrange slices evenly on top of the cheese (about 10–12 slices).

Bake in the preheated oven on the middle rack (or on the stone) 8–10 minutes, until the crust is golden and cheese is bubbly. Remove from oven and let rest 2 minutes before slicing into kid-friendly slices.

Kid-Friendly Pasta (Butter & Parmesan)

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 teaspoon salt.

Add the pasta and cook according to package directions for al dente (usually 7–10 minutes depending on shape). Stir occasionally to prevent sticking.

Reserve 2 tablespoons of pasta cooking water, then drain the pasta in a colander.

Return the drained pasta to the warm pot over low heat. Add the butter and toss until melted and evenly coating the pasta. If the pasta seems dry, add up to 1 tablespoon of the reserved pasta water to loosen it.

Stir in the grated Parmesan and a light grind of black pepper. Serve immediately with extra Parmesan on the side for picky kids.

Simple Entree (Chicken Tenders)

Slice the chicken breast into 4 small strips about 1/2 inch thick. Pat dry with paper towels.

Set up a dredging station: place flour in one shallow dish, whisk the egg and milk together in a second dish, and put breadcrumbs mixed with salt and pepper in a third dish.

Coat each chicken strip first in flour, shaking off excess; then dip into the egg mixture; finally press into the breadcrumbs to coat evenly.

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. When the oil shimmers, add the breaded tenders in a single layer (do not crowd).

Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If necessary, reduce heat to avoid burning and cook a little longer to finish.

Transfer cooked tenders to a paper towel–lined plate to drain briefly. Serve warm with ketchup or preferred dipping sauce.